Eleemosynary has its preview performance tonight. I couldn't be prouder of the actors and how far they've come over the last four weeks, particularly the 15-year-old who doesn't have a lot of acting experience. We had show photos taken on Tuesday night, and as long as you can ignore the fact the floor hadn't been painted yet, they are just gorgeous:
|All photos courtesy of Jamie Lang Photography,|
A quick note on the grapefruit juice: I used a combination of fresh and bottled. If you are using all fresh, you should increase the amount of granulated sugar to a quarter of a cup because the fruit is so tart. If you are using bottled juice, I would omit most of the sugar but taste the mixture before you freeze it and adjust as necessary.
1/8 cup granulated sugar
1 tsp. powdered pectin
Juice of one fresh grapefruit
3 1/2 cups bottled grapefruit juice
1/4 cup light corn syrup
1 tbsp. lemon juice, preferably fresh
Combine the pectin and granulated sugar in a small bowl and stir. In a small pot over medium heat, combine the corn syrup and 1 cup of grapefruit juice. Heat to a simmer, then whisk in the sugar-pectin mixture. Keep whisking until the pectin is dissolved, about two minutes.
Remove the pot from the heat and set aside. In a medium bowl, combine the remaining grapefruit juice with the lemon juice. Bit by bit, whisk in the hot sugar mixture. Keep whisking until the mixture is smooth. If you are using fresh grapefruit juice, you may wish to strain the mixture at this point to ensure the seeds and pulp are removed.
Chill the mixture in the refrigerator until completely cooled, then whisk it again and pour into the prepared bowl of your ice cream maker. Churn for about half an hour, or until the mixture is completely smooth.